Lammele (Lammala) recipe by Antoine Hepp, Meilleur Ouvrier de France

This Alsatian tradition dates back to the 16th century. It was necessary to sell the mass of eggs collected during Lent (as eggs of authorized ingredients are prohibited).

The amilie It is the Easter reward: the orator gave it to the orator, and the parents presented it to the sons after the liturgy. Nowadays, some enthusiasts make dozens of them to present to their family and friends.

The molds are made of clay and come from Soflenheim. They are in two parts that were assembled once with small wicker rods. Today, an iron buckle is installed to fix the two parts.

There are also “real” metal molds amilie They are made in clay,” says Antoine Hebb.

Ingredients for 3 lambs

  • 8 medium eggs
  • 200 grams of sugar
  • 220 g flour type 45
  • 5 grams of baking powder
  • 80 grams of starch
  • 80g of lightly melted butter (about 40°C
  • 1 small bottle of vanilla extract or orange peel


Best Worker Tricks In France:

  • Take out the eggs in advance to make them at room temperature, the batter is better.
  • When cooking, leave the oven open about 1 centimeter (close the closure with a kitchen towel), so that the steam from cooking evaporates. Pastries should always be baked dry.

Oh let’s go.

Pass the starch, flour and baking powder through a strainer until everything is well combined.

Grease the mold well and sprinkle it with flour.

Prepare a water bath at 40 °C.

Combine eggs and sugar (and vanilla extract if you chose) with a whisk or in the bowl of a mixer in the bathroom.

Leave to cool and put the bowl in the electric appliance to set everything up for an hour at medium speed. You can also do this with a simple beater but count about 15 minutes to reach the desired consistency.

Add the previously sifted flour, baking powder and starch with a spoon.

Add the melted butter in a thin stream.

Generously pour into clay molds, butter and flour. Just stuff it full because the dough will puff up in the oven.

Bake in a preheated oven at 170°C at ventilated temperature for 45 minutes, watching closely.

Leave to cool in molds, then flip onto a wire rack and sprinkle with powdered sugar.

Adorn with a colorful flag planted on a stick attached to the nape of the neck, or place a ribbon around the neck of the maternity.

Traditionally, a tissue paper flag is placed displaying two colors: yellow and white, which are the colors of the Church, and red and white, which are the colors of Alsace. These biscuit sheep are eaten at Easter breakfast with coffee or hot chocolate, dessert with fruit salad, or custard with scrambled eggs.

Antoine Heep reminds us that the texture of this lamb is too thin to cut into nice slices. have to wait…

Recipe taken from the book by Antoine Hepp The flavors and flavors of Alsace (Belvedere editions)

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